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Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.
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Cooked with onion, tomatoes, garlic, pine nuts, basil, and white wine.
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From chef Jim Botsacos of Molyvos, New York, New York.
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Recipe from chef Vasilios Milios of the Hotel Saint George Lycabettus in Athens, Greece.
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Octopus sauteed with onions and wine. From Arielle's Recipe Archives.
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Seasoned with garlic, onions, tomatoes, and oregano.
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Recipes include Chilli Lemon Octopus, Pulpo a la Gallega, and Octopus Meze.
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Portuguese recipe. Suggests serving with Port wine.
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From a restaurant in Milan, Italy.
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Presents two recipes: Octopus in Red Wine and Pickled Octopus.
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Includes a photo of the dish.
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Seasoned with, a bay leaf, cumin, salt, green pepper, rosemary leaves, and parsley.
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Mediterranean style dish.
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Recipe from Krinos Foods.
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This dish can also be served as an appetizer for drinking ouzo. It is also considered a lenten dish, suitable for those who are fasting.
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Offers a variation using yogurt instead of tomatoes.
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From a Taste Of The Greek Islands by Pamela Westland.
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Made with peppercorns, bay leaves, and olive oil.
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Serve drizzled with a little extra virgin olive oil, or a light citrus vinaigrette.
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Made with chopped boiled octopus, pickled ginger, scallions, and rice crispies.
